UID:
almahu_9949435853702882
Format:
1 online resource (541 pages)
ISBN:
0-323-95992-X
Note:
Intro -- Title Page -- Copyright -- Table of Contents -- Contributors -- Chapter 1 Sonication: An overview -- 1.1 Introduction -- 1.2 Ultrasonication in food processing -- 1.3 Limitations of sonication -- 1.4 Conclusion -- References -- Chapter 2 Microwave: An overview -- 2.1 Introduction -- 2.2 General configuration of microwave system -- 2.3 Microwave for food processing, preservation, and extraction -- 2.4 Applications of microwave technology for food processing and preservation -- 2.5 Research and development toward novel and future applications -- 2.6 Conclusion -- References -- Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction -- 3.1 Introduction -- 3.2 Ultrasound in food processing -- 3.3 Microwave in food processing -- 3.4 Food preservation with ultrasound -- 3.5 Microwave in food preservation -- 3.6 Ultrasound-assisted extraction -- 3.7 Synergism of ultrasound and microwave in food processing -- 3.8 Synergism of ultrasound and microwave in food extraction -- 3.9 HAACP for ultrasound and microwave food processing operation -- 3.10 Conclusion -- References -- Chapter 4 Synergistic effects of microwaves and sonication in dairy industry -- 4.1 Introduction -- 4.2 Effects of microwaves in dairy industry -- 4.3 Effects of sonication in dairy industry -- 4.4 Future prospects -- 4.5 Conclusion -- References -- Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction -- 5.1 Introduction -- 5.2 Recent technologies in the meat, fish, and seafood processing, preservation, and extraction -- 5.3 Synergistic effect of ultrasound and microwave -- 5.4 Advantages and disadvantages of the synergistic effect of ultrasound sonication and microwave technologies.
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5.5 Synergistic effect of ultrasound and microwave in fish, meat, and seafood industry -- 5.6 Conclusion -- References -- Chapter 6 Synergistic effects of sonication and microwave in juice processing -- 6.1 Introduction -- 6.2 Comparison of conventional method and ultrasound-microwave procedure -- 6.3 Synergistic effect of combined ultrasound-microwave in juice processing -- 6.4 Combined ultrasound-microwave effect on organoleptic attributes of juices -- 6.5 Combined ultrasound-microwave effect on viscosity properties and cloud retention of juices -- 6.6 Combined ultrasound-microwave effect on color of juices -- 6.7 Combined ultrasound-microwave effect on microorganisms -- 6.8 Combined ultrasound-microwave effect on bioactive compounds -- 6.9 Combined ultrasound-microwave effect on proteins of juices -- 6.10 Combined ultrasound-microwave effect on shelf life of juices -- 6.11 Industrial perspectives and commercial usages of combined ultrasound-microwave -- 6.12 Conclusion and future prospective of combined ultrasound-microwave -- References -- Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism -- 7.1 Introduction -- 7.2 Ultrasound treatment -- 7.3 Principle of microbial inactivation by Ultrasound -- 7.4 Factors affecting inactivation of microorganisms -- 7.5 Microbial inactivation by ultrasound -- 7.6 Microwave treatment -- 7.7 Microbial inactivation in foods using microwaves -- 7.8 Synergistic effects ultrasound and microwaves on microorganisms -- 7.9 Effect on quality parameters of food -- 7.10 Conclusions -- References -- Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes -- 8.1 Introduction -- 8.2 Sonication and microwave: Mechanism of action/enzyme inactivation -- 8.3 Individual to combination processing techniques: A road map to process intensification -- 8.4 Conclusions.
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References -- Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source -- 9.1 Introduction -- 9.2 History and recent application of ultrasound -- 9.3 Classification of bioactive compounds -- 9.4 Factors affecting the sonication process -- 9.5 Types of ultrasound equipment -- 9.6 Mechanism of extraction -- 9.7 Influence of treatment conditions on extraction -- 9.8 Impact of sonication technology on bioactive compounds and biological activities -- 9.9 Conclusions -- References -- Chapter 10 Sonication microwave synergistic extraction of oils from plant sources -- 10.1 Introduction -- 10.2 What are microwave-assisted extraction and ultrasound-assisted extraction? -- 10.3 Advantages and principle of sonication microwave synergism -- 10.4 Resource efficient technology for extraction -- 10.5 Process intensification by synergism -- 10.6 Synergism of microwave and ultrasound-assisted extraction -- 10.7 Microwave and ultrasonication-assisted extraction (MUAE) equipment -- 10.8 Microscopic changes and extraction mechanism -- 10.9 Comparison of energy, cost, scale-up, and environmental impact -- 10.10 Comparison of extraction efficiencies -- 10.11 Comparison of compositional properties of oil -- 10.12 Applications of MUAE -- 10.13 Prevailing issues with this hybrid technology and future trend -- 10.14 Conclusion -- References -- Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein -- 11.1 Introduction -- 11.2 Overview of proteins: sources and biological importance -- 11.3 Recent trends in protein extraction from plant sources -- 11.4 Effect of ultrasound, microwave, and their synergism on protein functionality -- 11.5 Conclusions and future prospective -- Conflict of interest -- References.
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Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources -- 12.1 Introduction -- 12.2 Types of agro-industrial waste and management -- 12.3 Bioactive compounds in agro-industrial wastes -- 12.4 Extraction of bioactive compound from agro-industrials waste -- 12.5 Conclusion -- References -- Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods -- 13.1 Introduction -- 13.2 Effect on texture -- 13.3 Effect on color -- 13.4 Improvement the quality of fruit juices -- 13.5 Enhancement of bioactive ingredients -- 13.6 Dairy products and milk -- 13.7 Emulsification degree -- 13.8 Fractionation -- 13.9 Proteins in milk are affected -- 13.10 Conclusion -- References -- Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods -- 14.1 Introduction -- 14.2 Food shelf-life as a food quality index -- 14.3 Conventional methods of ensuring shelf-life -- 14.4 Novel/innovative techniques to maintain the shelf-life of foods -- 14.5 Principles of ultrasound and microwave in food processing -- 14.6 Applications of ultrasound and microwave synergistically in the processing of different food products -- 14.7 Changes in food quality upon application of ultrasound and microwave -- 14.8 Effects on consumer perception/sensory changes -- 14.9 Conclusions -- References -- Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods -- 15.1 Introduction -- 15.2 Effect of sonication on physicochemical properties of food -- 15.3 Effect of microwave on physicochemical properties of food -- 15.4 Effect of sonication on textural properties of food -- 15.5 Effect of microwave on the texture of food -- 15.6 Conclusion -- References.
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Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides -- 16.1 Introduction -- 16.2 Sources -- 16.3 Extraction of bioactive compounds -- 16.4 Technology for green extraction -- 16.5 Combination of novel extraction technologies -- 16.6 Conclusion -- References -- Chapter 17 Recent advances in applications of sonication and microwave -- 17.1 Introduction -- 17.2 Sonication -- 17.3 Advances in sonication -- 17.4 Applications -- 17.5 Microwave -- 17.6 Applications -- 17.7 Summary -- References -- Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view -- 18.1 Introduction -- 18.2 Applications of sonication in food industries -- 18.3 Sonication with combined technologies -- 18.4 Challenges and opportunities in the sonication processing -- 18.5 Application of microwaves in food industries -- 18.6 Microwave combined with other technologies -- 18.7 Challenges and opportunities in microwave processing -- 18.8 Synergetic effect of sonication-microwave -- 18.9 Conclusion -- References -- Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes -- 19.1 Introduction -- 19.2 Ultrasound and its application in food fermentation -- 19.3 Application of ultrasounds in fermented foods -- 19.4 Ultrasound assisted emulsification mechanism -- 19.5 Microwave and its application in food fermentation -- 19.6 Synergism of two or more technologies -- 19.7 Conclusion -- Refrences -- Index.
Additional Edition:
Print version: Nayik, Gulzar Ahmad Ultrasound and Microwave for Food Processing San Diego : Elsevier Science & Technology,c2022 ISBN 9780323959919
Language:
English
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